Advanced Training Session Based On

Halal & Food Safety Management

System

Internal System Auditing

Presented by:
Yousaf Ayub
BSc Industrial Engineering
MS-Industrial Engineering & Management
ISO 9001:2015 LA
PS 3733, ISO 14001, 22000, 45001, 17025 & 17020 LI 1
 Key Objectives:

At the end of this training the participants will be able to:

• Clearly understand Food Safety and Halal Food Management System

Requirements
• Understand best practices and International standard based on Food Safety
Management
• Identify and evaluate associated hazards and related control measures
• Understand the technique for internal system auditing

2
 Contents
• Module 1: (10:00 to 10:30)
Introduction of Food Safety (ISO 22000) & Halal (PS 3733)
Management System
• Module 2: (10:30 to 12:00)
Basics of Halal and Food Safety
• Module 3 (12:00 to 01:00)
ISO 22000 & PS 3733 Standard Brief
• Module 4 (02:00 to 03:00)
Internal System Auditing based on ISO 22000 & PS 3733 Standard

3
 Module 1

Introduction of Food Safety (ISO 22000) and

Halal (PS 3733) Food Management System

4
 What is ISO?

International Organization for Standardization

• Founded in 1947
• 167 Members World Wide
• Headquarter: Geneva, Switzerland
• Harmonize Standards Worldwide
• This organization develop standard

5
 Working of ISO
ISO

TC 1 TC 2 TC 3 TC 4

Std Std Std Std

Various Countries 6
 Some Standards
1. ISO 9001 : Quality Management System
2. ISO 22000: Food Safety Management System
3. ISO 14001 : Environmental Management System
4. ISO 45001: Health & Safety Management System ISO
5. ISO 27001 : Information Security Management System
6. ISO 17025 : Lab Management System
7. ISO 20000 : IT Services Management System
8. ISO 15189 : Medical Lab. Quality Management System
9. ***PS 3733: Pakistan Standard for Halal Food Safety
Management System
7
 What is IMS?
• IMS an Integrated Management System of
two or more standards (ISO 9001, ISO 22000 &
PS 3733).

• The aim of IMS is to assist your organization in

managing and controlling their processes &
activities according to the international
standards & best practices
8
 Food Safety (ISO 22000)
• Concept that food will not cause harm to the consumer
when it is prepared and/or eaten according to its intended
use

9
 Food Chain
Sequence of the stages and operations
involved in the production,
processing, distribution, storage and
handling of food and its ingredients,
from primary production to
consumption

Or

Farm to Fork
10
 WHY HALAL FOOD & FOOD
SAFETY?

• Halal food is compulsory for Muslims

• Halal food is safe
• Food safety ensures that food doesn’t harm the consumers
• Improves the company reputation
• Build confidence among consumers
• Business growth opportunities
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 Module 2

Basics of Halal and Food Safety

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 HALAL (PS 3733)
• Halal means “permission”. In Islam, halal refers to all
those things which are permissible.

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 HARAM

• All those ingredients, food and beverages that are totally

prohibited in Islam, are called Haram.

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 HARAM FOOD

• Haram foods include those containing:

• Pork
• Alcohol
• Blood
• Dead animals

• Animals slaughtered without reciting the name of ALLAH

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 HARAM INGREDIENTS

• Things and animals declared haram in Islam

• Halal food contaminated with haram
• All ingredients from source of dog/pig
• All parts of halal animals that have been declared
haram

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17
 MASHBOOH/DOUBTFUL
• All those products in which there is a doubt of them
being halal or haram or where there is a major conflict
among Islamic Scholars.
Gelatin: Pork, Beef, Fish
Glycerin/glycerol: Saponification of animal fats
Emulsifiers: Animals
Enzymes: Animal, Microbial, Biotechnological
Dairy Ingredients: whey, cheese
Animal Protein/Fat
Flavourings and Compound Mixtures 18
 OTHER EXAMPLES

• Taurine: Often used in energy drinks, mostly derived from

pig gall
• Pepsin, clarifiers and stabilizers: to make drinks look clear
• Cloudifiers: to make juice look cloudy
• Active carbon and flavors: for fruity aromas

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 NAJIS
• All those things which are unhygienic or malignant.

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 SOURCES OF HALAL FOOD
• All items from agricultural source
• Halal animals slaughtered as per Islamic law
• All beverages and water are halal except beverages that are
hazardous and injurious
• Eggs of halal birds
• Gelatin produced from halal animal sources

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 ITEMS SOURCED FROM SOIL
• All plants and minerals are halal
• Provided that, these are not hazardous or intoxicant

22
 FRUITS & VEGETABLES
• All food items prepared from fruits and vegetables are
halal provided that,
• There is no haram ingredient

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 GENETICALLY MODIFIED FOOD

• All genetically modified products are halal unless

pig/haram DNA is involved.

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 SYNTHETICALLY PRODUCED
ITEMS

• All such items are halal in Islam provided there is no

haram ingredient involved.

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 E-CODES FOOD ADDITIVES

• E-codes are codes sometimes found on food labels in the

European Union (Great Britain, France, Germany, Spain, Italy,
Portugal etc.)
• The codes indicates an ingredient which is some type of food
additives
• The “E” indicates that is a “European Union Approved” food
additive
• Other countries have different food labeling laws
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E-CODES GROUPS

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 REQUIREMENTS FOR HALAL
FOOD PROCESSING

• Ingredients must be from Halal source

• Processing must be checked according to Islamic rules and regulations
• Final compositions must be checked if there is involvement of any alcoholic
product during processing
• In final composition alcoholic ingredients must not exceed than the
permissible limits
• Packaging material should not contain any haram ingredient
• Cross-contamination must be avoided
• Equipment must be washed with permissible detergents

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SOME EXAMPLES OF MASHBOOH AND HARAM E-CODES

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 SANITATION & CROSS-
CONTAMINATION

• In Food Processing, all equipment must be clean per

visual/laboratory inspection.
• All Halal products must be segregated during storage to avoid
cross-contamination.

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 Module 3

ISO 22000 & PS 3733 Standard Brief

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 COMMON FOOD HAZARDS
There are 4 types of hazard:

(Micro)biological Physical
(Results in food poisoning) (Results in
injury)

Chemical Allergenic
(Results in (Results in adverse reaction).
poisoning)
 FOOD POISONING CHARACTERISTICS

• Incubation period
• 1 to 36 hours
• Duration
• 1 to 7 days
• Usually requires a large
number of food poisoning
organisms to cause illness
 WHAT ARE THE SYMPTOMS OF
FOOD POISONING?
• Abdominal pain/stomach cramps
• Diarrhoea
• Vomiting
• Nausea (feeling sick)
• Fever
• Dehydration Report symptoms of food
• Collapse. poisoning to your supervisor
 WHAT IS YOUR RESPONSIBILITY AS A FOOD
HANDLER REGARDING FOOD SAFETY?

• Protect food at all times

• Follow good hygiene practice
• Keep yourself and your protective clothing clean
• Report illnesses or conditions that could contaminate food to your
supervisor
• Clean-and-clear-as-you-go
• Report maintenance problems and signs of pests to your supervisor
• Follow instructions, including date codes
• Comply with the law
 Bacteria

MICROBIAL HAZARDS

• Pathogens – cause illness

• Spoilage
• Some essential (decaying matter)
• Some helpful/useful,
e.g. to make yogurt.
Microscopic
Found everywhere
 Germometer
Dead!.
Destroys most pathogens

Too hot (start to die)(63°C)

63

50ºC

Multiply

20ºC

Spoilage slow growth, most

pathogens no growth (<5°C)

Dormant (no growth – spoilage

or pathogens)
How can you prevent the multiplication of food poisoning bacteria?

● Cold temperatures
● Hot temperatures
● Short time in danger zone
● Cool rapidly
● Salt/sugar/acid
● Dehydration and keep
food dry
● Stock rotation (FIFO)
● Preservatives.
WHAT ARE THE SOURCES OF PHYSICAL/FOREIGN
BODY HAZARDS?
• Deliveries
• Cleaning materials/equipment
• Food handlers/visitors
• Contractors
• Packaging materials
• Product containers
• Equipment
• Notice boards
• Buildings
• Pests
• Sabotage .
 HOW CAN WE CONTROL PHYSICAL HAZARDS IN
FOOD MANUFACTURING?
• Use reputable suppliers
• Use of satisfactory cleaning equipment
• Clear instructions and appropriate protective clothing
• De-box procedures/take care with unpacking
• Glass policy and a glass-breakage policy
• Ensuring equipment and structure are well
maintained and in good repair and condition
• Avoidance of temporary repairs
Where possible
• Effective pest control
• No notice boards
in production areas.
 WHAT ARE THE SOURCES OF
CHEMICAL HAZARDS?

• Deliveries
• Cleaning chemicals
• Pesticides
• Process chemicals
• Packaging materials.
 HOW CAN WE CONTROL CHEMICAL CONTAMINATION IN
PRODUCTION AREAS?

• Staff instruction, training and supervision to ensure:

• Deliveries rejected if not to specification
• Chemicals delivered separately/segregated
• No cleaning near unprotected food
• No pesticide treatment if any risk to food
• Correct dilution and rinsing of cleaning chemicals
• Chemicals not stored with food
• Only use food-grade packaging.
 ALLERGENIC HAZARDS
Any food can cause an allergic reaction, but the following are listed in
the current allergen labelling legislation:

• Peanuts
• Soya • Lupin
• Tree nuts • Celery and celeriac
• Sesame • Egg
• Cereals containing gluten • Fish
• Mustard
• Milk/lactose
 HOW CAN WE CONTROL ALLERGENIC
HAZARDS?
Communication
• Follow procedures
• Correct labelling
• Effective staff training
Contamination
• Approved suppliers/branded products
• Suitable packaging
• Separate storage/preparation areas
• Discard/label contaminated products
• Workflow and production plans
Cleaning
• Handwashing, utensils and preparation areas.
 WHICH TYPE OF HAZARD?
Peanuts A
False teeth P
Fly spray C
Jewellery P
Eggs A
Shellfish A
Bacteria M
Viruses M
Insects P
Glass P Mould M

Nuts and P
Screws P bolts Weedkiller C

Detergent C Sesame seeds A

Bleach C

M - microbiological, P - physical, C - chemical, A - allergenic

 PERSONAL HYGIENE IS
IMPORTANT BECAUSE PEOPLE:

• Are one of the major sources of food

poisoning bacteria
• Food can be contaminated by
microbiological (bad practices),
physical (e.g. hair, buttons, jewellery)
chemical (aftershave) and allergenic
hazards (e.g. peanuts or not washing
hands)
 BAD HYGIENE PRACTICES
Contamination hazard Control

Turn away from food and

Sneezing/coughing
cough into upper arm/shoulder

Only smoke in designated

Smoking
areas

Eating not allowed in food

Eating sweets/gum/food
production rooms
 WHEN IS IT CRITICAL TO WASH YOUR HANDS?

R
E FO RE AFTE
R
BE F O RE AFTE
B

Food
Production

R
AFTE R
AFTE
R AFTE
 RULES FOR WEARING PROTECTIVE CLOTHING

HAZARDS IF NOT WORN CORRECTLY

Physical and microbiological contamination

• Use the lockers provided to ensure protective clothing doe

not become contaminated before use
• Report damage, rips etc to your supervisor
• Fasten it up completely
• It should cover all ordinary clothing
• Wear the correct footwear
• Do not adapt it or cut off sleeves.
 DRESS CODE CHALLENGE

What order would you do these tasks/put these on?

6 5 Never! 4

1 2 3&8 7
 FOOD PESTS

What are the common food pests?

• Food Pest Food pests
contaminate
• An animal which lives in or on food
our food
● Rodents (rats & mice)
● Insects (flies, moths,
cockroaches & wasps)
● Birds
● Dogs
● Cats.
 WHY IS IT IMPORTANT TO
CONTROL PESTS?

Because they can result in:

• Disease incl. food poisoning
• Contamination
• Wastage
• Damage
• Complaints
• Legal action.
 WHAT ARE THE SIGNS OF PESTS?
• Bodies (live or dead) (R I B)
• Droppings (R I B)
• Holes (R I)
• Nests (R I B)
• Webbing (I)
• Gnawing damage (R)
• Chewed paper/food (R)
• Noise (R I B)
• Fur (R)
• Feathers (B)
• Smell (R I B)
• Footprints/tail marks (R) R = rodents I = insects B = birds
• Runs/smears (R).
 WHAT SHOULD YOU DO IF YOU SEE SIGNS OF PESTS?

• Report signs of pests to your

supervisor without delay
• Report damage and
maintenance issues.
 Clause 1 : Scope
• This International Standard specifies requirements for quality,
Halal and food safety management system (ISO 9001, PS 3733
& ISO 22000), where an organization in the food chain needs to
demonstrate its ability to control food safety hazards in order to
ensure that food is safe at the time of human consumption

“ Manufacturing of Natural Medicines”

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 Clause 2 : Normative References

• The following referenced documents are indispensable

for the application of this document.

ISO 9000:2000, Quality management systems —

Fundamentals and vocabulary

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 Clause 3 : Terms and Definitions

• Special words used in standard to describe it. It’s a non-

auditable clause

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 4- Context of the Organization

• An organization's internal context includes its interested

parties, its approach to governance, its contractual
relationships with its customers, and its capabilities and
culture.
• An organization's internal context is the internal
environment within which the organization seeks to
achieve its sustainability goals.

58
 5- Leadership

• Top management commitment

• IMS policy
• Organization Roles and responsibilities

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 6- Planning

• Risk Assessment (Internal and External Issues)

• Objectives
• Planning for Change

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 7- Support

• Resources provision
• Competence and awareness
• Communication
• Documented Information

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 8- Operation

• OPRP
• PRP
Traceability System
• Hazard Control
• Validation and verification of measures
• Control of Non-Conformities

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 9- Performance Evaluation

• Monitoring and measurement

• Internal Audits
• Management Review Meeting

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 10-Improvement

• Non-Conformities identification
• Corrective and Preventive Action
• Continual improvement

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 Module 4

Internal System Auditing based on ISO 22000 &

PS 3733 Standard

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 Audit

• Systematic and independent activity to

determine whether activities and related
results comply with planned arrangements
and whether these arrangements are
implemented effectively and are suitable to
achieve objectives”

myousafayub19@gmail.com 66
 AUDIT SCOPE

Extent and boundaries of the audit including;

• Locations
• Parts of organization
• Processes covered

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 AUDIT CRITERIA

Set of policies, procedures or requirements used as a

reference
• Standard e.g. ISO 9001 , ISO 22000 etc.
• Contractual Requirement
• Outsourcer / Buyer Requirement
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 AUDIT FINDINGS

• Results of the evaluation of the collected audit evidence

against audit criteria.

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 AUDITEE

• “Person / Department/ Organization being audited”

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 AUDITOR
“Person with the competence to conduct an audit”

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 TYPES OF AUDIT
• First Party Audit
Conduct by organization itself
• Second Party Audit
carried out, by an interested organization on
another organization
• Third Party Audit
carried out, by an independent organization typically
for certification
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PURPOSE OF THE AUDIT

To Confirm Conformance

Not

To Find Non-Conformance

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 PRE-AUDIT ACTIVITIES

Step 2
• Audit • Audit Team
• Preparation
of Checklists
Planning Selection
Step 1 Step 3

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 AUDIT PLANNING & CONTROL SHEET

Sr. Dept. /
No. Section Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Remarks

1 2                                              
1 Admin
3 4                                            
                                                 
2 Lab
                                               
Box1: Audit Planned
Box2: Audit Performed/Executed
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Box3: Corrective Action Taken
Box4: Follow up carried out
 AUDIT PLAN
• Audit Plan includes;
• Scope

• Criteria

• Dates & duration

• Audit team

• Timetable

• Audit team requirements

• Remember to cover shifts.

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 Audit Plan Template

Department to Date Estimated Auditor Ref. Clause

be Audited Time (Optional)
 Production 15 Apr 19 1000 to Qayyum 8, 9, 10
1200
         
         
         
         

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 AUDIT TEAM SELECTION

• Cross functional team

• Adequate qualification
• Knowledge of the activities being audited
• Internal audit training

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 AUDIT CHECKLISTS
Purposes of the audit checklists
• To assist memory
• To ensure covering all issues and control points
• Help in time management
• Organize note taking
• Part of audit report
• Checklists help in writing the report

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 AUDIT ACTIVITIES

Step • Audit Opening

1 Meeting
Step • Evaluating Objective
2 Evidence
Step • Audit Closing
3 Meeting

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 COLLECT OBJECTIVE EVIDENCE

Objective Evidence may be

• documented
• based on interview
• based on observation
• quantitative
• qualitative
It should be verifiable.
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 TYPES OF EVIDENCE

• Conforming Evidence
• Non-Conformance
• Minor
• Major
• Observation
• That can lead to NC or area of improvement

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 TYPES OF NC
• Minor NC
• Isolated laps
• Non-systematic failure

• Major NC
• System element is missing
• System element is not implemented
• No system of IA, Trainings, Document Control, Filling System
etc.

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 NON-CONFORMITY
STATEMENT
• Writing a Non-Conformity Statement : 4C
• Clear … Simple language
• Correct … Objective
• Complete … Traceable
• Concise
• What happened?
• What should happen?

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NC Statement: Operator at machine number 2 in
production hall number 4 has not worn gloves and
M/C 2
2nd worker found using mobile during production

Hall # 4

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 AUDIT CLOSING MEETING
Agenda of closing meeting is
• Thank the auditee
• Recap scope & criteria
• Report NC’s & observations , positive & negative
• Overall summary
• Questions & answers
• Corrective actions & time-scale
• Recommendation
• Follow-up

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 POST AUDIT ACTIVITIES

• Audit Reporting
Step 1

• Audit Closure and Follow

Step 2 up

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 INTERNAL AUDIT REPORT
Ref. Area/ Clause/ Status
Audit Observation
No. Dept Doc. Ref (NC /Obs.)
         

         

         

         

88
 AUDIT FOLLOW UP
• Re-audit on the site
• Review of documentary evidence
• Revised procedure
• Training records
• Photographs, etc.

• Exchange of correspondence
• Close NCR

89
THANK YOU!

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